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Parchment paper with edible marker designs for cake draw technique

Cake Draw

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5 from 19 reviews

Description

Create stunning edible art with this scientifically-refined sponge cake recipe, specifically engineered to maintain sharp, piped designs through the baking process. By balancing high-protein egg whites with a tender cornstarch-enriched crumb, these mini cakes offer a professional canvas for your most creative dessert illustrations.

Ingredients

  • 12 large eggs, separated
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 cup granulated sugar, divided
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract, divided
  • 1 teaspoon white vinegar
  • Gel food coloring
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • 1 pinch salt

Instructions

  1. Trace 4-inch circles onto parchment paper, draw your designs on half of them with edible markers, and preheat your oven to 375°F (190°C).
  2. Whisk the 12 egg yolks with 1/2 cup sugar, oil, milk, and vanilla for two minutes before sifting in the flour and cornstarch; whisk until the batter is thick and smooth.
  3. Beat the egg whites with the white vinegar and the remaining 1/2 cup sugar until glossy, stiff peaks are formed.
  4. Lighten the yolk mixture with a quarter of the meringue, then gently fold in the rest using a ‘J’ motion until no streaks remain.
  5. Tint small portions of batter with gel food dye and pipe your designs onto the prepared parchment; refrigerate the designs for 3 to 5 minutes to set.
  6. Fill a piping bag with the plain batter and pipe a layer over the chilled designs, then bake for 8 to 10 minutes until the center springs back.
  7. Immediately invert the cakes and peel away the parchment paper to reveal the design while the cake is still steaming.
  8. Beat chilled heavy cream with confectioners sugar, salt, and vanilla until stiff peaks form, then use to fill and stack your cake layers.

Notes

For the most stable meringue, ensure your mixing bowl and whisk are completely free of any grease or oil residue before starting. When folding the batter, work quickly but gently to preserve the air bubbles, as this aeration is the primary leavening agent for the delicate sponge structure.

  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakepeak.com/cake-draw/